Savory Cajun Shrimp Eggs (Print Version)
Creamy filling with seared Cajun spiced shrimp atop tender egg whites, balancing gentle heat and fresh bright notes.
# What You'll Need:
→ Eggs
01 -
12 large fresh eggs
→ Seafood
02 -
24 small shrimp (51-60 count), peeled and deveined
→ Seasonings
03 -
2 teaspoons Cajun seasoning
04 -
2 tablespoons Creole mustard (or whole grain Dijon mustard)
05 -
1 teaspoon prepared horseradish
→ Condiments
06 -
4 tablespoons mayonnaise
07 -
1 tablespoon vinegar-based hot sauce (e.g., Crystal or Tabasco)
→ Produce
08 -
2 tablespoons finely chopped pickled jalapeños
09 -
2 green onions, thinly sliced
→ Oils & Fats
10 -
1 teaspoon vegetable oil (for searing shrimp)
# Steps to Follow:
01 -
Heat a cast iron or heavy skillet over medium-high heat until hot. Pat shrimp dry and toss with 1 teaspoon Cajun seasoning. Add oil to skillet, then cook shrimp for 2 minutes per side until golden and seared. Remove from pan and let cool.
02 -
Place eggs in a single layer in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 to 12 minutes. Immediately transfer eggs to an ice bath and chill for 15 minutes to halt cooking and ease peeling.
03 -
Peel eggs carefully and slice in half lengthwise. Remove yolks into a bowl and mash until smooth. Combine yolks with mayonnaise, Creole mustard, remaining 1 teaspoon Cajun seasoning, horseradish, hot sauce, finely chopped pickled jalapeños, and 1 tablespoon sliced green onions. Mix thoroughly and chill for 15 to 30 minutes to firm.
04 -
Pipe or spoon filling evenly into egg white halves. Top each with one seared shrimp. Garnish with remaining green onion slices. Serve chilled or at room temperature.
# Additional Notes:
01 -
Preheat pan fully to secure a perfect sear on shrimp and lock in juices.
02 -
Chilling the filling before assembly prevents it from becoming runny during piping.
03 -
Boil extra eggs to account for possible cracking or peeling difficulties.